Cruciferous vegetables, like cauliflower, contain vitamins, minerals, and phytonutrients that support the liver’s detoxification process.
This recipe, a favorite of Dr. Lilienfield’s, makes for an elegant and nutritious dish.
- 1 medium-sized cauliflower
- 2 tablespoons smoked paprika
- 6 large cloves garlic, minced
- 1 cup of good, extra-virgin olive oil, plus more for drizzling
- zest and juice of 1 lemon
- ½ cup fresh orange juice
- 1½ cups white wine
- Sea salt & black pepper
- Salsa verde (optional)
1. Preheat the oven to 425°F.
2. Trim the base of the cauliflower so that it can sit evenly in a pan, and use a paring knife to cut out the very center of the core (if you can’t get too far in there, don’t worry). Place in a cast iron or high-walled roasting pan.
3. Stir together the smoked paprika, garlic, 1 cup olive oil, citrus juice and zest and white wine and season with salt and pepper. Pour it over the cauliflower, rubbing it into the grooves and the sides, then season with more salt and pepper. Drizzle a little extra olive oil on top, for good measure, and pop the pan into the oven.
4. Start to baste the cauliflower around 20 minutes in; use a deep spoon to give it a good dousing with the pan juices. From this point forward, you’ll want to baste every 10 minutes or so. At some point, the top will start to brown to the point of looking burnt; don’t worry, this is a good sign! The pan juices should be reducing nicely, too. The cooking time varies from cauliflower to cauliflower but, as a general rule, when the florets are all nice and tender and the pan juices have reduced by at least half (around 45 minutes to an hour), you’ll want to take the cauli out of the cooking pan and place it, stem-side-up, on a separate sheet pan that’s been greased with olive oil.
5. Cook for another 15 minutes this way, so that the bottom quarter of the head (which up until this point has steamed, more than roasted) has a chance to brown a bit. Leave the pan with the juices in the oven so that it continues to simmer and reduce.When the cauliflower florets are all soft and browned and the stem is knife-tender (meaning you can stick a paring knife in there and pull it out without too much effort), pull the cauliflower and the pan of cooking liquid out of the oven. Transfer the pan juices to a bowl, being sure to scrape every bit of candied caramelized garlic from the pan (it should taste absurdly good…like dark garlic orange jam).
6. We like to serve the cauli two ways: We either bring it to the table whole and carve off florets and stems, as if carving a roast; or we cut the head into slices. If doing the latter, the ends will invariably fall apart, but you should be able to get two or three steaks, so to speak, from the middle. Either way, serve the cauliflower atop the wild rice salad with the pan juices poured over everything and a bowl of salsa verde on the side.
Recipe courtesy of Botanicamag.com.
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